Indian Fish Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
canola oilyellow onion, chappedgarlic cloves, mincedjalapeno chili pepper, mincedfresh ginger, gratedground cuminground corianderbrown mustard seedsground turmerictomatoes, choppedsugarsalttilapia or cod or halibut cut into 1" chunkscilantro, minced
In a large frying pan over medium-high heat, warm the oil. Add the onion and saute until it starts to turn golden, 5-7 minutes. Stir in the garlic, chili pepper, ginger, cumin, coriander, mustard seeds, and turmeric and saute until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Add the tomatoes, sugar, and 1 teaspon salt and saute until the tomatoes begin to release their juices. Pour in 1-1/2 cups water and deglaze the pan, stirrin gand sraping up the browned bits on the bottom of the pan with a wooden spoon.
Transfer the tomato-spice mixture to a large Dutch oven. Partially cover and cook over low heat for about 15 minutes. Uncover and add the fish, stirring gently to coat with the sauce. Partially cover and cook until the fish is opaque throughout and the sauce is thick, about 30 minutes longer. Check the sauce halfway through the cooking time; if it seems to be getting too thick, stir in more water, about 1/2 cup at a time . Season to staste with salt.
Number of Servings: 6
Recipe submitted by SparkPeople user LONESOMEDOVE120.
Transfer the tomato-spice mixture to a large Dutch oven. Partially cover and cook over low heat for about 15 minutes. Uncover and add the fish, stirring gently to coat with the sauce. Partially cover and cook until the fish is opaque throughout and the sauce is thick, about 30 minutes longer. Check the sauce halfway through the cooking time; if it seems to be getting too thick, stir in more water, about 1/2 cup at a time . Season to staste with salt.
Number of Servings: 6
Recipe submitted by SparkPeople user LONESOMEDOVE120.
Nutritional Info Amount Per Serving
- Calories: 205.2
- Total Fat: 13.2 g
- Cholesterol: 36.7 mg
- Sodium: 32.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.1 g
- Protein: 15.0 g
Member Reviews
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REDBIRDFLY
The 1 serv. measurements are in the Nutritional Breakdown. I'll try it tonight.1/3C oil..6, 2.67oz fish filets..1C onion..1.5 tsp sugar ..1C tomato..about 4tsp cumin..about 4tsp Mustard seed..2 cloves Garlic..3tsp ginger root fresh..2tsp ground Tumeric..Cilantro and Jalapeno to taste...I think??? - 1/11/12